Drop noodles
- 4 eggs
- 1 cup water
- 3 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
Mix all ingredients. Cut into boiling water or broth with a knife and cook until they rise to the surface. Servings: 4
Tag Archives: noodles
Cottage Cheese Noodles
- 1 lb. flat, cut noodles
- 8 oz. cottage cheese
- 4 strips bacon, with grease
Fry bacon until crisp. Crumble. Cook noodles until tender. Mix cottage cheese and crumbled bacon and toss with noodles. Salt to taste.
Cabbage Noodles
Hungarian Cabbage Noodles
- 1 head white cabbage, finely grated
- Oil or lard*
- Salt (lots)
- Pepper (lots)
- 1 lb. bow or spiral noodles
Place grated cabbage in a large bowl and sprinkle liberally with salt. Allow to sit for an hour or two. Squeeze out excess water.
In large, heavy frying pan, heat oil and add cabbage. Cook over moderate heat, stirring, until cabbage is well browned, adding more oil as needed. Some people sprinkle on a teaspoon or so of sugar to help brown the cabbage without actually sweetening it. Season with extra salt and pepper to taste.
Cook noodles, toss together with cabbage and serve in liberal quantities.
Many recipes for Hungarian Cabbage and Noodles also call for a small, finely chopped onion to be fried with the cabbage. I haven’t tried that version but I have added one small, crushed garlic clove and just a pinch of crushed, dried basil just before tossing the cabbage together with the noodles, and it’s one of my favorite taste treats.
* The recipe calls for lots of lard or oil, and the cabbage seems to sop up whatever grease you throw at it. However, I have several times used only the minimum of oil (avocado oil or any other mild, unrefined vegetable oil will work) to keep the cabbage from sticking and burning, and it has come out fine, albeit drier than the traditional version. I’ve used grated cabbage and coarsely shredded cabbage, and the coarser cabbage tends to hold the moisture better. I’ve even used the dry cabbage pulp left over from making cabbage juice in my masticating juicer. It works, too, although, since the pulp is super fine, it is also much drier.
Spatzle
Spatzle is one of the simplest types of noodles to make, basically a free-form cut or pressed egg dough dropped into boiling water. They just beg to be drowned in thick gravy.
- 4 cups flour
- 1 t salt
- 4 large eggs
- 1 cup milk
- 1/2 cup water
Mix dry ingredients. Whisk together eggs, milk and water. Stir into dry ingredients. Beat with a wooden spoon, then let rest. Push through a spatzle maker (a metal pan with round holes in the bottom) or cut into salted boiling water.
Cook 8 minutes. Drain and place in bowl of cold water. Dry on paper towels and saute with butter.
Poppy seed noodles
These are a sweet noodle. Sinfully. And with butter, too.
- 8 oz. noodles
- 2 tablespoons fat
- 4 oz. ground poppy seeds
- 4 oz. sugar
Cook the noodles according to instructions on the packet and drain. Mix with the melted fat. Stir the sugar and poppy-seeds together and sprinkle this mixture on to the hot noodles and serve.
Homemade cut noodles
Grandma used to make her own noodles. We’d come into her house at holiday time and, amongst the containers of fragrant hoska, beigli, and miscellaneous cookies she had ready for us, there’d often be a tray of hand-cut noodles sprinkled with flour. We knew they were being readies for some of our favorite dishes, like Cabbage Noodles or Cottage Cheese Noodles (no Italian-style pasta for us back then!)
Ingredients for homemade hand-cut noodles
- 6 cups flour
- 2 large eggs
- salt
- water
Mix flour, salt, and eggs. Add enough water to hold dough together without it being sticky. Cover and let rest for a while. Roll thin and let dry. Cut in strips and flour. (Very good for cabbage noodles)
Lentils with Noodles (Rishta)
Lentils with Noodles, or Rishta, is a Middle-eastern dish that can be served as a one-dish meal or as a side dish with meats, other vegetables, or salads. The aroma and favor of the crushed coriander seeds gives an exotic touch to what otherwise might be a very plain dish. It is very filling and satisfying.
Rishta / Lentils with Noodles Ingredients
- 1/2 – 3/4 lb. lentils
- Salt
- 2 onions, finely chopped
- Olive oil
- 2-3 cloves garlic, crushed
- 1 tsp. ground coriander seeds
- black pepper
- 3/4 lb. noodles or tagliatelle
- 2 T butter
Cook lentils in salted water to cover until soft and water is absorbed. Drain thoroughly.
Fry onions in 1 T oil until golden. Add garlic and coriander, and continue to fry gently for 2 minutes until coriander releases its fragrance. Add to the lentils and season with salt and pepper.
Cook noodles in boiling, salted water until just tender. Drain and add to lentils. Stir in butter and mix well.
Vegan version
Omit the butter. I enjoy the flavor of 1-2 T of nutritional yeast added to the final dish in place of the butter.
Hungarian Crumb Noodles
Daragaluska
Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)
- 4 oz. butter
- 2 egg yolks
- 4 oz. breadcrumbs
- Salt to taste
- 2 thickly beaten eggs.
Soften butter and beat with egg yolks. Add crumbs and salt to taste. Beat in 2 whole eggs.
Cut into boiling water. Cook 15 minutes.